Spicy black beans:

1. In a small pot, sauté onion in a bit of neutral oil until softened - about 5-7 minutes. Add garlic and continue cooking for a minute or two until garlic is softened and fragrant.
2. Add tomato paste, cumin, paprika, salt and chipotles in adobo. Stir well, then add black beans. Let simmer and cook for about 5 minutes.
3. Remove from heat and use an immersion blender to blend mixture - we usually just pulse it a few times so there are still some larger pieces of black beans. It doesn't need to be a purée. If you don't have an immersion blender, you can mash with the back of a wooden spoon.

Nachos:

1. Preheat oven to 375 F.
2. Cover a sheet pan with a layer of chips - just enough to cover the pan. Add dollops of black bean mixture evenly across chips - only use about half. Add an even layer of cheese (Again, about half).
3. Repeat this step, using the remaining chips, beans and cheese. Add about half of your other toppings, leaving out the avocado and herbs.
4. Bake for 8-10 minutes, until cheese is melted.
5. Remove from oven, garnish with remaining toppings and dig in!